Ingredients

1 1⁄2 sticks unsalted butter, softened
1/2 cup powdered sugar, plus extra for dusting
1/4 cup sugar
1 large egg
1 tsp lemon zest
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup, scant, prepared lemon curd

DIRECTIONS

1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour until incorporated. Cover and chill dough 1 hour. Place lemon curd into a small zip top food storage bag. Seal bag.

2. Preheat oven to 350°F. You will need baking sheets lined with
non stick foil, liners or parchment paper.
Shape scant tablespoonsful of dough into balls; place 2 inches apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of zip top bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).

3. Bake 15 minutes or until cookie edges just begin to lightly brown.
Cool completely on baking sheets or wire racks. Dust cookie edges with powdered sugar before serving.

Yield: 40 cookies Serving Size: 1 cookie

Weight Watcher Points Plus+= 1 Point per serving

Nutrition Information

Calories 93
Fat 4 g
Cholesterol 20 mg
Sodium 20 mg
Carbs 13 g
Fiber 0
Protein 1 g

Ingredients

2 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
1/4 tsp peppermint extract
Red food coloring (optional)

Directions

1. Place egg whites in a medium mixing bowl; let stand at room
temperature for 30 minutes.

2. Line two large cookie sheets with brown paper or foil; set aside.

3. Add vanilla and cream of tartar to egg whites. Beat with an electric
mixer on medium to high speed until soft peaks form (tips curl).
Gradually add sugar, 2 tbsp at a time, beating until stiff, glossy peaks form
(tips stand straight) and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.

4. Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1 1/2 inches in diameter).
Bake in a 300 F. oven for 15 minutes. Turn off oven and let cookies dry
in oven with door closed about 30 minutes. Remove from cookie sheets.
Cover and store in a dry place.

Yield: 45 cookies WEIGHT WATCHERS 0 Points Plus

Nutrition Information
Calories 9
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Carbohydrates 2 g
Fiber 0 g
Protein 0 g
Percent Daily Values are based on a 2,000 calorie diet